Bangers and Mash

Ingredients

4 Russet Potatoes, Cut to 1" cubes (It mush be Russet Potatoes, nothing else)
4 Cheese Sausages 

2 Tbsp Margarine or Butter

Milk (Amount depend on your preferred consistency)

Salt and Pepper 

Extra Virgin Olive Oil 
 

Method

1. Put potatoes in a pot and fill with water and a generous pinch of salt.

2. Bring to a boil and cook till potatoes slide off a knife when poked. 

3. Drain, and add in margarine and milk.

4. Mash with a masher till smooth and creamy.
5. Roast sausage in a 200 degrees oven for 10 minutes 

6. Season mash with pepper and drizzle  Extra Virgin Olive Oil all around it.
7. Place sausage on top of mash 

8. Enjoy! 

Mash Sweet Potatoes, Hotdogs and Egg

Ingredients

2 medium sweet potatoes, peeled and cut into 2-inch chunks
1/2 cup Milk

3 Tbps Butter

1 Egg
2 Hotdogs
Coarse salt and ground pepper

Method

1. Place hotdog, egg, sweet potatoes and potatoes in steamer and cover; steam until tender, 20 minutes.

2. Drain, and return sweet potatoes to saucepan.

3. Meanwhile, in a small saucepan, bring milk, butter to a simmer, stirring to combine; remove from heat.

4. Add to drained sweet potatoes, and mash just until smooth and season with salt and pepper

5. Arrange hotdogs on top of a bed of mash sweet potatoes.

6. Enjoy!

 

Bangers and Mash

Ingredients

4 Russet Potatoes, Cut to 1" cubes (It mush be Russet Potatoes, nothing else)
Good quality Pork Sausage 

2 Tbsp Margarine or Butter

Milk (Amount depend on your preferred consistency)

Salt and Pepper 

Extra Virgin Olive Oil 
 

Method

1. Put potatoes in a pot and fill with water and a generous pinch of salt.

2. Bring to a boil and cook till potatoes slide off a knife when poked. 

3. Drain, and add in margarine and milk.

4. Mash with a masher till smooth and creamy.
5. Roast sausage in a 200 degrees oven for 10 minutes 

6. Season mash with pepper and drizzle gravy all around it.
7. Place sausage on top of mash 

8. Enjoy! 

Gravy

2 tbsp olive oil
1 onion, sliced
2 tsp fresh thyme leaves
1 bay leaf
50g mushrooms, coarsely chopped
2 tbsp plain flour
125ml port
250ml vegetable stock
2 tbsp dark soy sauce

Method

1. Heat the oil in a saucepan, add the onion and fry until golden. Add the herbs and mushrooms and cook until softened (about five minutes).
2. Sprinkle with the flour and cook, stirring, for about two minutes. Stir in the port or wine, vegetable stock and soy sauce and simmer, stirring, until the gravy has thickened slightly (3-5 minutes).
3. Remove and discard the bay leaf. Pour the gravy into a jug and serve.

Meatballs and Mash

Ingredients

Meatballs 

200g Mince Beef

200g Mince Pork

1 Sprig Flat Leaf Parsley, roughly chopped

1 Tbsp Tomato Paste

2 Clove Garlic, minced

50g Cheddar cheese, Shredded

Salt and Pepper

Mash 

4 Russet Potatoes, Cut to 1" cubes

2 Tbsp Margarine (Healthier, if you prefer butter u can)

Milk (Amount depend on your preferred consistency)

Salt and Pepper

Method

1. Mix all meatballs ingredients and chill for minimum 2 hours

2. Pre-heat Oven to 200 Degrees C

3. Shape the meatballs and bake them for 20 minutes

4. Put potatoes in a pot and fill with water and a generous pinch of salt.

5. Bring to a boil and cook till potatoes slide off a knife when poked.

6. Drain, and add in margarine and milk.

7. Mash with a masher till smooth and creamy.

8. Season with pepper.

9. Arrange mash on bottom of plate

10. Arrange meatballs on top of mash

11. Enjoy!

Salmon on Sweet Potato Mash and Potatoes

Ingredients

1 Salmon Fillet
2 Potatoes, peeled and quartered 

2 medium sweet potatoes, peeled and cut into 2-inch chunks

1/2 cup Milk

Extra Virgin Olive Oil 

Coarse salt and ground pepper

Method

1. Place sweet potatoes and potatoes in steamer and cover; steam until tender, 20 minutes.

2. Drain, and return sweet potatoes to saucepan. Set aside potatoes.

3. Meanwhile, in a small saucepan, bring milk to a simmer and remove from heat.

4. Add to drained sweet potatoes, and mash just until smooth with 3 Tbps Olive oil

5. Season with salt and pepper. 
6. Add 2 Tbps of Olive Oil to potatoes and toss to coat. Season with salt and pepper.  

7. Pan fry salmon for 4 minutes on skin side (Till skin is crisp) and 1 minute on flesh side.

8. Arrange salmon on top of mash and serve with potatoes.

9. Enjoy!

Pan seared Steak on Mash Sweet Potatoes

Ingredients

2 medium sweet potatoes, peeled and cut into 2-inch chunks

1/2 cup Milk

3 Tbps Butter

1 Sirloin Steak

Coarse salt and ground pepper

Method

1. Place sweet potatoes in steamer and cover; steam until tender, 20 minutes.

2. Drain, and return to saucepan.

3. Meanwhile, in a small saucepan, bring milk, butter to a simmer, stirring to combine; remove from heat. 

4. Add to drained sweet potatoes, and mash just until smooth

5. Season with salt and pepper.

6. Pan fry steak for 4 minutes on both sides (Well Done) 

7. Slice up steak and arrange on top of mash

8. Enjoy!

Beef Bourguignon on bed of Mash Potatoes

 

 

Ingredients

1kg Stewing Beef, in Cube
3 tablespoons of olive oil
3 onions, chopped
3 carrots, sliced thickly
3 stalks of celery, chopped
1 head of garlic, peeled
1 botle of french red wine, Burgundy or Bordeaux
60ml tomato paste
400ml of beef stock
2 tablespoons dried thyme
Salt and pepper

Flour (For thickening, add more if you like it thicker. i use 2 Tbsp)

Mash Potatoes

5 Russet Potatoes

Knob of butter

50g shaved Parmesan Cheese

Extra Virgin Olive Oil

Pepper

Method

1. Heat oil in a large pot, season beef with salt and pepper and brown evenly and thoroughly. 

2. Remove beef and add onions, carrot and celery to the pot. Sauté, making sure to scrape up any brown bits on the bottom of the pan until the vegetables are caramelized. 

3. Add garlic, wine and tomato paste and stir well. 

4. Add beef stock and beef and bring to a simmer, covered, for 2-3 hours, until meat is very tender
5. In the meantime, peel and chop up the potatoes.

6. Boil them in a pot for 10 mins

7. Drain and add butter, olive oil and cheese 

8. Mash the potatoes

9. If you like the thick gravy, add in 2 tablespoon flour to the beef and stir well.

10. Serve beef on top of a bed of  mashed potatoes.

11. Enjoy!

Bangers and Mash

I didn't know about Bangers and Mash until i read a Gordon Ramsay Book - Great British Pub Food . I am a great sausage fan and i got to try it. So, i went ahead to invent my own Bangers and Mash.

Ingredients

2 Sausage (I chose Chorizo)

1 Tbsp Dried Herbs (I Chose Rosemary)

5 Russet Potatoes

Butter

EV Olive oil

Parmesan Cheese

Salt and Pepper 

Method 

1. Preheat oven to 200 Degrees

2. Roast the sausage for 20 mins, rubbed with EV Olive oil and 1 tbsp dried herbs

3. Peel and chop the potato into 1 inch cubes

4. Boil the potatoes for 10 to 12 minutes

5. Drain the potatoes and quickly mash them up, adding in butter, parmesan cheese, salt and pepper (To your taste)

6. Serve sausages on top of a bed of mash potatoes

7. Enjoy